Room ReservationsDinner Reservations


Middle and Main Streets
Washington, Virginia 22747
(540) 675-3800
 
 

Sample Menu

We offer three tasting menus. You can simply choose which menu is most appealing to you.

The tasting menu is $248 per person

Optional wine pairings are $180 per person.

Download our current sample menus in PDF Format
Dinner Menus | Cocktail Menu

The Gastronaut’s Menu


Amuse-Bouche

A Tin of Sin:
*Imperial Osetra Caviar
with Peekytoe Crab and Cucumber Rillette
L. Aubrey Fils, 1er Cru, Jouy-les-Reims, Champagne, France (N.V.)

*Carpaccio of Herb-Crusted Elysian Fields Baby Lamb Loin
with Caesar Salad Ice Cream
Pierre Prieur & Fils, Rosè, Sancerre, France (2018)

Seafood Sausage with Tomato-Tarragon Butter
La Vizcaína, La Del Vivo, Bierzo, Spain (2016)

*A “Sandwich” of Pan-Roasted Quail
with Braised Endive and Huckleberries
Alto Moncayo, Garnacha, Campo de Borja, Spain (2016)

***

A Lilliputian Mandarin and Vanilla Dreamsicle

Our Chocolate-Hazelnut Mousse Napoleon
Toro Albala, Pedro Ximénez, Don PX, Gran Reserva
Montilla-Moriles, Spain (1990)

-or-

A selection of cheese from Cameron, our “Cheese Whiz”
(Eighteen Dollar Supplement)


 

Here and Now


Amuse-Bouche

*A Crispy Napoleon of Chilled Maine Lobster

A. Clouet, Grand Reserve, Brut, Bouzy, Champagne, France (N.V.)

*A “Star-Kissed” Tuna and Foie Gras Confit
Awash in a Black Truffle Vinaigrette
Domaine de la Bergerie, Le Grand Beaupreau,
Savennières, Loire, France (2016)

“Risotto” of Sorghum, Clams, and Rock Shrimp
with Pan Seared Antarctic Sea Bass
Foxen, Chardonnay, Bien Nacido, UU Block,
Santa Maria Valley, California (2017)

* ”Pot Au Feu” of Lamb Loin
with Lamb Sausage, Roasted Bell Peppers and Gremolata
Avennia, Syrah, Arnaut, Bouchey Vineyard, Yakima Valley
Washington (2016)

***

Coconut Sorbet with Passionfruit
and Ginger Granité

Apparently a Pear
Jorge Ordonez, Victoria # 2, Moscatel, Malaga, Spain (2015)

-or-

A selection of cheese from Cameron, our “Cheese Whiz”
Eighteen Dollar Supplement


 

The Good Earth
Our Vegetarian Creations


Amuse-Bouche

Mélange of Brussels Sprouts
with Braised Chestnuts and Green Grapes
Selbach-Oster, Riesling, Auslese, Zeltinger Schlossberg, Mosel, Germany (2016)

Our Garden Green Bean Tartare with Tomato Vinaigrette
Alzinger, Riesling, Steinertal, Smaragd, Wachau, Austria (2017)

Cavatelli Pasta with Chanterelles
and Brandy-Soaked Apricots
Pahlmeyer, Chardonnay, Napa Valley, California (2017)

A Filet of Beet with Creamed Spinach, Pomme Soufflé
and Beurre Rouge
G.D. Vajra, Dolcetto d’Alba, Coste & Fossati, Piedmont, Italy (2017)

***

Grapefruit Sorbet with Campari and Tarragon

Lemon-Meringue Tartlet
with Toasted Pistachios, Meyer Lemon Confit
and Blackberry-Citrus Frozen Yogurt
Domaine des Baumard, Quarts De Chaume, Loire Valley, France (2012)

-or-

A selection of cheese from Cameron, our “Cheese Whiz”
Eighteen Dollar Supplement




 
 
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